My piece about killing pigs and making sausage at a "matanza" in Southern Maryland last month appears in the Edible Chesapeake magazine out this week.The article is spread across two pages, with photos, under the "Extreme Local" heading.
Whole Foods, bless their sole, is giving away free a limited number of copies of the magazine.
Edible Chesapeake, a quartly publication, is part of a family of "Edibles" aimed at local and regional audiences nationwide that promote local foods. Annual subscriptions are $28.
Be bold. Get one. Eat local.
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